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Recipes
Fully-Loaded Nacho Cups
By margiekyle
Special equipment: a 12-cup nonstick muffin tin Preheat the oven to 375 degrees F
- 12 square wonton wrappers
- 1 tablespoon vegetable oil
- 3 scallions, chopped
- 1/2 pound ground beef
- Kosher salt
- 1 tablespoons taco seasoning
- 1 cups shredded Mexican cheese blend
- 1/4 cup chopped pickled jalapenos
- Half a 15-ounce can black beans, rinsed and drained
- 1 medium avocado, diced
- 1/2 cup pico de gallo, to serve
- 1/4 cup sour cream, to serve
Ghost Busted Pinata Cake
By margiekyle
Red velvet cake is assembled to look like a ghost
- RED VELVET CAKE:
- 3 1⁄2 cups all-purpose flour
- 1 ⁄2 cup unsweetened cocoa (not Dutch process)
- 1 1⁄2 teaspoons salt
- 2 cups canola oil
- 2 1⁄4 cups granulated sugar
- 3 large eggs
- 6 tablespoons red food coloring
- 1 1⁄2 teaspoons vanilla
- 1 1⁄4 cups buttermilk
- 2 teaspoons baking soda
- 2 1⁄2 teaspoons white vinegar
- FROSTING:
- 1 1⁄2 lbs unsalted butter, 6 sticks
- 3 (8-ounce) packages cream cheese
- 1 pound powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons kosher salt
- ASSEMBLY:
- 3 pounds white rolling fondant
- 4 ounces black fondant
- Black sanding sugar
- 5 cups assorted candies
Shrimp Scampi and Pasta with Herb Breadcrumbs
By margiekyle
For the topping: Bring a 6- to 8-quart soup pot of generously salted water to a boil
- Kosher salt
- 2 tablespoons unsalted butter
- 2 cups panko breadcrumbs
- 2 tablespoons finely chopped chives
- 2 teaspoons finely chopped oregano
- 1/2 teaspoon lemon zest
- 2 tablespoons extra-virgin olive oil
- 2 pounds large shrimp (16-20 count), peeled and deveined
- Kosher salt and freshly ground black pepper
- 12 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 cup dry white wine
- 1/4 cup freshly squeezed lemon juice (from 1 to 1 1/2 lemons)
- Pinch red pepper flakes
- Pinch dried oregano
- 4 tablespoons (1/2 stick) unsalted butter, cut up
- 3/4 cup loosely packed fresh flat-leaf parsley, chopped
- 12 ounces capellini
Strawberry Margarita Squares
By margiekyle
MIX pretzel crumbs and butter in 13x9-inch pan; press onto bottom of pan
- 1-1/4 cups crushed pretzels
- 1/4 cup butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- 1 cup puréed strawberries
- 1/2 cup lime juice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 cup sliced fresh strawberries
Monterey Chicken Pasta Bake
By margiekyle
Heat oven to 350ºF. Cook pasta as directed on package, omitting salt
- 3 cups rigatoni pasta, uncooked
- 1/4 cup butter
- 1 small onion, finely chopped The Fresh Market — 1 lb For $0.99 thru 05/24
- 1/4 cup flour
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese, divided
- 3 cups chopped cooked chicken
- 6 slices OSCAR MAYER Bacon, cooked, crumbled
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/2 cup chopped tomatoes Aldi — 1 ea For $1.29 thru 05/24
- 1 Tbsp. chopped fresh cilantro
Chorizo Queso Fundido
By margiekyle
Bring the best dish to your next potluck with this recipe for Chorizo Queso Fundido
- 1/2 pound chorizo, casings removed
- 1 small onion, diced
- 1 jalapeno, seeded and diced
- 1 tomato, seeded and diced
- 1 clove garlic, chopped
- 1/4 cup tequila or Mexican beer (optional)
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoon cilantro, chopped
Asparagus and Cheese Popover with Spicy Herb Oil
By margiekyle
For the oil: In a medium bowl, mix together the chiles, basil, mint and parsley
- 1 serrano chile, finely diced
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Kosher salt
- 8 ounces asparagus, trimmed
- 4 large eggs
- 1/2 cup whole milk, at room temperature
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 1 cup coarsely shredded fontina cheese
- 2 tablespoons butter
- 1/4 cup grated Parmesan
Roasted Corn Queso Fundido
By margiekyle
Melt the butter in a heavy skillet over medium-high heat, add the corn, onion, jalapeno and red pepper toss and let...
- 1 tablespoon butter
- 2 cups corn (fresh or frozen)
- 1 small onion, diced
- 1 jalapeno, seeded and diced
- 1/2 red pepper, finely diced
- 1/2 pound Monterey Jack cheese, shredded
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- salt and pepper to taste
- 1 tablespoon cilantro, chopped
Moussaka Patty Melts
By margiekyle
FOR THE TOMATO SAUCE: Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minute...
- FOR THE TOMATO SAUCE:
- 1/2 tablespoon olive oil
- 1/2 small onion, diced
- 1 clove garlic, chopped
- 1 cup tomato (fresh or canned), pureed
- 1/2 teaspoon oregano
- 1/8 teaspoon cinnamon
- 1/8 teaspoon allspice
- salt and pepper to taste
- FOR THE PATTIES:
- 1 pound ground beef or lamb
- 1/4 cup onion, grated
- 2 cloves garlic, chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- salt and pepper to taste
- FOR THE PATTY MELTS:
- 1 tablespoon oil
- 1 small eggplant, sliced
- 8 slices bread
- 1/4 cup butter, room temperature
- 2 cups graviera or gruyere or mozzarella, grated
- GREEK STYLE BECHAMEL CHEESE SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup graviera or gruyere or mozzarella, grated
- 1/4 teaspoon nutmeg
- salt, pepper and cayenne to taste
Drippy French Dip Sandwiches
By margiekyle
Preheat the oven to 475 degrees F
- 2 tablespoons kosher salt
- 3 tablespoons freshly ground black pepper
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1 small boneless rib loin roast (4 to 5 pounds)
- 5 cloves garlic, minced
- 2 large onions, halved and sliced
- 1 packet French onion soup mix
- 1 can beef consomme
- 1 can beef stock
- 2 tablespoons dry sherry
- 2 tablespoons Worcestershire
- 1 tablespoon soy sauce
- 8 crusty deli rolls
- Butter, softened, for toasting
- 8 slices provolone cheese, optional